Winter Melon Soup with Pork and Egg

A clear, warm soup with tender chunks of winter melon, combined with savory pork and a delicate egg. The aroma of fresh ginger and dried shrimp adds a distinctive umami depth, while fresh celery and scallions add a refreshing, fragrant touch. This simple dish brings warmth and comfort, perfect for sharing with the family.

Ingredients

Steps

Peel the white pumpkin, then wash it, then cut it thinly.
Wash and cut the celery stalks, set aside.
Cut the leeks diagonally (according to taste) and set aside.
Sliced ginger and 20 grams of washed dried shrimp
Break 4 eggs and fry them until cooked.
Then cut the eggs into several pieces
Wash the pork, then slice it thinly and lengthwise. Marinate with 1/2 teaspoon of soy sauce, 1 tablespoon of tapioca flour, 1/2 teaspoon of oil.
Fry the ginger until fragrant, then add the white pumpkin and dried shrimp, stir-fry until fragrant.
Then put the white pumpkin and dried shrimp that have been stir-fried into boiling water (±3 liters of water) then cover, wait until it boils again then, add the eggs, add the pork. Boil until boiling for ±15 minutes, with medium heat tending to low, then cover.
Then add the celery stalk and leeks, boil again for ±10 minutes on low heat, then cover and add 1/2 teaspoon of salt and 1/2 teaspoon of ground pepper, taste test.
The soup is ready to be served